Quote:
Originally Posted by Toby
It's still tentative at this point, but I'm leaning towards crawfish étouffée.
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I heard on the radio yesterday that that the hurricanes didn't hurt the crawfish industry like they thought it might. Louisiana is going to have a bumper crop of mud bugs. Looking forward to the price coming down.
Tonight will prolly be porcini mushroom/parmesan crusted salmon, cheese grits made with chicken stock and cream instead of water with Rotel tomatoes added and a little andouille sausage thrown in. The wife will prolly make the spinach Maria.